Served at the 2017 Chocolate Wine Trail

3 cups graham cracker crumbs

1/2 cup sugar

1 box devil’s food cake mix

1 cup chocolate chips

24 large marshmallows

12 Tablespoons melted butter

Pinch of salt

1/2 cup heavy cream

Preheat oven to 350°. Line muffin tins with 24 cupcake liners. Combine crumbs, butter, and sugar in a small bowl. Ptess 1 Tablespoon of mixture into each liner.

Prepare cake mix according to directions. Divide into liners and bake a few minutes less than box directions, approximately 16 minutes. While cupcakes are baking, make a ganache. Place chocolate chips in a medium heatproof bowl and set aside. Heat heavy cream in a small saucepan over medium heat. When bubbles begin to beak around the edges, pour the hot cream over chocolate chips, whisking constantly until smooth.

Take cupcakes out of the oven and spoon 1 tablespoon over top, and place a marshmallow on top. Return to the oven until marshmallows are golden brown, 4-5 minutes.

Serve with Bias hot mulled wine!

 

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